Shahi Paneer

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Ghee on low, ginger-garlic paste, 2 minutes. Do not brown anything — this gravy stays pale.

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.